July 06, 2014

Feta Stuffed Courgette Flowers

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These are a delicious Greek treat. On market day you can buy the flowers in bundles and go home with some barrel aged local feta and serve them up for a light lunch or starter for supper. 

Here you are limited to a few weeks in the year when you can go out into the garden and pick the best of the flowers before they start to go over. However they are still just as tasty and will be a fairly unusual started to serve up on a warm summers evening. 

I have picked a mix of the male flower (with no baby courgette on the end) and the female (with courgette) this was just the selection I had in the garden. You can use either and they taste the same, the male flowers are just a bit easier to stuff as you don't have the worry of the baby courgette falling off. 

First, pick a selection of flowers (I chose two each but it really depends on how hungry you are!)

Next cut out the stamen/stigma in the centre of the flowers (the fleshy bit in the middle) and then delicately wash out any bugs or dirt that may have got inside. 

Next mix up your feta and a selection of herbs. I used dill and oregano. Really mash your feta until you have a soft mix.

Next, stuff. Open the flowers and put a teaspoon of the feta mix inside then wrap the petals around and twist slightly to make sure your stuffed flower stays intact. 

Next mix up your batter mix with 180ml of beer or sparkling water ( I used beer) then carefully coat your stuffed flowers in the batter mix...

Then heat your oil, Always be careful heating oil and never leave your pan unattended as they can be a dangerous fire hazard. Wait until you can through a small cube of bread in and within a minute it turns golden. This will take 2 to 3 minutes. 

then place your stuffed flowers in to the oil with  spoon and use a spatter guard to ensure you don't get sprayed with boiling oil. Once they have all ben placed in the oil let them cook for 1 1/2 minutes on one side and then turn them over. 

Once cooked place them onto some kitchen towel to remove excess oil and then serve. If you fancy they are delicious with some runny honey drizzled over. 

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